CRISPY CURRIED CHICK PEAS (GARBANZO BEANS)
Curried chick peas or garbanzo beans are roasted until crispy in a sweet curry and honey mustard glaze. It's a guilt-free snack and delicious salad topper.
Provided by Marjory Pilley
Categories Snack
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Rinse chick peas in a colander and pat dry, removing excess skin if desired.
- Place chick peas on a baking sheet covered in aluminum foil in a single layer.
- Bake for 20 minutes.
- While chick peas are baking, combine the remaining ingredients, except salt, in a small bowl.
- Remove chick peas from oven and toss to coat with curry mixture.
- Return chick peas to oven and cook for 10-15 minutes more or until chickpeas "rattle" in the pan. Check after 10 minutes and jiggle pan to move chick peas around to ensure that bottoms do not brown.
- Remove from oven and sprinkle with salt, if desired.
Nutrition Facts : Calories 112 kcal, Carbohydrate 16 g, Protein 5 g, Fat 3 g, Sodium 319 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
CRISPY BUFFALO CHICKPEAS
There are two secrets to these super crispy, super flavorful buffalo chickpeas. First, rinse the beans well (and we mean really well) and then pat them dry (as in really dry). Second, sprinkle with just a touch of baking soda. When mixed with salt it dries out the chickpea skin and leaves them crisp and crunchy. The spices, butter and hot sauce will do the rest of the work. Toss chickpeas into a salad, layer in a sandwich or simply serve them in a bowl for snacking.
Provided by Food Network Kitchen
Time 1h10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Once the chickpeas have been thoroughly rinsed, spread them on a clean dish towel and pat them as dry as possible. Remove any skins that have loosened. If desired, remove the skins from all the chickpeas (this will result in a slightly crispier chickpea, but it is not necessary). Transfer the chickpeas to a medium bowl and toss with the baking soda, 1/2 teaspoon salt and a few grinds of pepper.
- Melt the butter in a small skillet over medium heat. Add the celery salt, garlic powder and onion powder and cook, stirring, until the spices are lightly toasted and fragrant, about 1 minute. Add 1/4 cup of the hot sauce and stir to combine. Pour over the chickpeas and fold gently to coat well.
- Scatter the chickpeas on a rimmed baking sheet in a single layer. Roast until the chickpeas are a deep golden brown and very crispy, tossing them and rotating the sheet halfway through, 55 to 60 minutes. Remove from the oven and drizzle with 2 tablespoons of the hot sauce. Shake the pan back and forth so that the chickpeas roll and are well coated in the sauce. Continue to bake until the sauce has dried out, about 5 minutes more.
- Drizzle the remaining 2 tablespoons hot sauce over the top and toss to coat. Let sit on the baking sheet until cooled completely, about 30 minutes. Store in an airtight container for up to 5 days at room temperature.
CRISPY CURRY-ROASTED CHICKPEAS
These spicy and crunchy chickpeas make a crowd-pleasing snack to serve with cocktails.
Provided by Anna Stockwell
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F. Toss chickpeas with oil, curry powder, and salt on a rimmed baking sheet until coated. Spread in an even layer and bake until crisp and golden brown, 35-40 minutes.
PAN-FRIED CURRIED CHICKPEAS
A snack that's quick, easy, delicious, AND healthy. What could be better?!
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 6
Steps:
- Drain chickpeas in a sieve or colander and rinse with water. Pat dry with paper towels.
- Melt coconut oil in a large saute pan over medium-high heat. Add chickpeas and salt. Give the pan a careful shake to distribute the chickpeas. Let cook for a couple of minutes without stirring, then gently shake the pan again or stir to turn the chickpeas and brown them on another side. Stir/shake every minute or so until browned on most sides and some of the chickpeas have split, about 7 minutes.
- Remove from heat and stir in the curry powder, cumin, and cayenne. Transfer to a plate lined with paper towels. Allow to cool for 5 minutes, then serve.
GARBANZO BEANS CHICKPEA SALAD
Loaded with garbanzo beans, fresh vegetables, and feta cheese, Chickpea Salad is a healthy dish packed with proteins.
Provided by Izzy
Time 5m
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together olive oil, lemon juice, garlic, salt and pepper.
- In a large bowl, mix together the rest of the ingredients.
- Add the salad dressing. Toss to coat. Serve and enjoy!
CRISPY GARBANZO BEANS
Provided by Daphne Brogdon
Time 13h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.)
- Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook.
- Preheat the oven to 400 degrees F.
- Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.)
- Let cool to room temp before serving.
CURRIED GARBANZO BEANS (CHICKPEAS)
This is quick and easy because it uses canned garbanzos (chickpeas). Serve with hot Basmati rice and naan bread.
Provided by Outta Here
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium-high heat.
- Fry mustard seeds in oil until they begin to pop. Add red pepper flakes and shallot and saute until shallot is soft.
- Add garbanzos, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes.
- Sprinkle with cilantro and serve.
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